Indian Spiced Beans (Lf)
indian, low-fat, vegetarian
----TFACTOR DIET----
2 cup dried red or kidney beans
4 cup stock
1 medium onion; sliced
1 medium tomato; chopped
1 centiliter garlic; chopped
2 single dried red peppers
1 bay leaf
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon ground cloves
Wash beans and remove any stones. Place all ingredients in a 4-quart saucepan. Bring to a boil and reduce heat. Cover and cook for 4 hours on low heat. Makes 4 1/2 cups.
PER 3/4 CUP: 210 cals, 14 gm dietary fiber, 230 mg sodium
Author's Note: Delicious served with 1 T of grated cheese per serving, chopped vegetables of choice, and salsa. Add a helping of cooked grain such as rice for a complete meal.
Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
From: Sylvia Steiger Date: 14 Nov 96 Low-Fat Echo Ä
Yield: 6 3/4-cup sv